Breaded Cauliflower

On Thanksgiving Day, when Deputy Editor Diane Salvatore was a little girl, all of her relatives would pitch in to make this deliciously addictive side dish, taking turns breading and frying the cauliflower. Salvatore's grandfather, Leopold, who was born in Naples, taught everyone the recipe. These days, Salvatore's mom always makes a double batch so that everyone can have leftovers; our deputy editor likes it even better the second day.

Total Time: 1:00

Level:
Moderate

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Ingredients

2 medium heads of cauliflower

Vegetable oil for frying

4 large eggs

0.25 c. milk

1.50 c. seasoned dried bread crumbs

Salt to taste

Directions

Place steamer basket in 8-quart Dutch oven or saucepot with 1 inch water. Heat water to boiling over high heat; add cauliflower flowerets and reduce heat to medium. Cover and cook flowerets just until tender, about 10 minutes.

Preheat oven to 200 degrees F. In large bowl, with wire whisk, lightly beat eggs with milk. Place bread crumbs in another large bowl. With tongs, dip some flowerets in egg mixture, then in bread crumbs to coat. Fry flowerets in small batches until light golden, about 3 to 5 minutes, turning once. Place flowerets on paper towels to drain. Place drained flowerets on jelly-roll pan and keep warm in oven.

Repeat in small batches with remaining flowerets. Sprinkle flowerets with salt before serving if you like.